Apple Cinnamon Walnut Cake with Caramel Drizzle

🍏🍰 Apple Cinnamon Walnut Cake with Caramel Drizzle 🍰🍏

Introduction

This Apple Cinnamon Walnut Cake with Caramel Drizzle is the ultimate cozy dessert, combining the warm flavors of cinnamon-spiced apples and crunchy walnuts with a decadent caramel finish. Perfect for fall gatherings, holiday dinners, or a delightful afternoon treat, this cake is sure to impress your friends and family with its rich flavor and inviting aroma.

Ingredients

For the Cake:

• 🍚 2 cups all-purpose flour
• 🧶 1 1/2 teaspoons baking powder
• 🌈 1 teaspoon ground cinnamon
• 🥛 1/4 teaspoon ground nutmeg
• 🧐 1/2 teaspoon salt
• 🥑 1/2 cup unsalted butter, softened
• 🍬 1 cup granulated sugar
• 🥚 2 large eggs
• 🍯 1 teaspoon vanilla extract
• 🧵 1/2 cup sour cream
• 🍏 2 cups apples, peeled, cored, and chopped (such as Granny Smith or Honeycrisp)
• 🥜 1/2 cup chopped walnuts

For the Caramel Drizzle:

• 🥧 1/2 cup brown sugar, packed
• 🥑 1/4 cup unsalted butter
• 🥛 2 tablespoons heavy cream
• 🍯 1/4 teaspoon vanilla extract
• 🧐 Pinch of salt

Preparation

1. Preheat the Oven:

• Preheat your oven to 350°F (175°C).
• Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.

2. Prepare the Cake Batter:

1. In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
2. In a large mixing bowl, cream the softened butter and granulated sugar using an electric mixer until light and fluffy.
3. Beat in the eggs one at a time, followed by the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients in two additions, alternating with the sour cream. Begin and end with the dry mixture.
5. Gently fold in the chopped apples and walnuts until evenly distributed.

3. Bake the Cake:

1. Pour the batter into the prepared cake pan and smooth the top with a spatula.
2. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
3. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

4. Make the Caramel Drizzle:

1. In a small saucepan over medium heat, combine the brown sugar, butter, and heavy cream.
2. Stir continuously until the butter melts and the mixture begins to simmer.
3. Let it simmer for 2-3 minutes, stirring constantly, until the caramel thickens slightly.
4. Remove from heat and stir in the vanilla extract and a pinch of salt.
5. Allow the caramel to cool for a few minutes before drizzling it over the cake.

5. Serve:

1. Once the cake has cooled completely, drizzle the warm caramel sauce generously over the top.
2. Slice and serve, savoring the spiced apple flavor, crunchy walnuts, and sweet caramel finish.

Tips for Perfect Results

1. Best Apples to Use: Granny Smith apples provide a tart contrast, while Honeycrisp adds a sweeter flavor. A mix of both works well for balance.
2. Prevent Sinking Walnuts: Toss the chopped walnuts in a little flour before folding them into the batter. This prevents them from sinking to the bottom.
3. Perfect Caramel: For a smooth caramel sauce, stir constantly and avoid overheating. Remove from the stove as soon as it thickens.
4. Serving Tip: Serve the cake warm with a scoop of vanilla ice cream or whipped cream for an extra indulgent treat.

Frequently Asked Questions (FAQs)

Q: Can I use a different type of nut? A: Yes! Pecans or almonds are great substitutes for walnuts in this recipe.

Q: How do I store the cake? A: Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Q: Can I freeze this cake? A: Absolutely! Wrap the cooled cake tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator before serving.

Q: Why is my cake dry? A: Overbaking is the most common cause. Check for doneness a few minutes before the suggested baking time.

Common Baking Mistakes and Solutions

1. Mistake: Apples release too much moisture into the cake.
   • Solution: Chop the apples into small, even pieces and avoid overmixing the batter.
2. Mistake: Caramel sauce is too thin.
   • Solution: Let the caramel simmer a little longer to thicken, but avoid burning it.
3. Mistake: The cake sticks to the pan.
   • Solution: Always grease and flour the pan or line it with parchment paper for easy release.

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